Ingredients
1/2 cup packed dark brown sugar
3
tablespoons butter, cut into pieces
1/4 cup light unsweetened coconut milk (not cream of coconut)
1/4 cup dark rum
1
cup cubed (1 inch) fresh pineapple
1/4 teaspoon ground cinnamon
4
ripe bananas, cut into 1/2-inch-thick slices
1
3/4 cups vanilla reduced-fat ice cream
Preparation
Spray 3 1/2-quart slow cooker with cooking spray. In slow cooker, stir together brown sugar, butter, coconut milk and rum.
Cover; cook on Low heat setting 1 hour.
Stir mixture with whisk until smooth. Add pineapple, cinnamon and bananas; stir to coat with sauce. Cover; cook 15 minutes longer. Serve warm with ice cream.
